Monday, July 21, 2008

Roast Chicken with Summer Pasta

Last year for our wedding anniversary my husband decided that he wanted to buy me something really nice, either diamond earrings or new appliances. Baby did right and chose the appliances. I'm that kind of girl. I chose a convection/microwave oven. I love this and would recommend one to anyone who cooks on a regular basis. I've done everything from grill pork chops, bake bread and cookies, nuke leftovers and popcorn, to well, roast a chicken! Mine has a little touchscreen where you just tell it what your want to make and it will take over from there. Very Jetson's. Plus, since it goes over my range, I have a double oven. This really comes in handy around the holidays.

Today was my first attempt at roasting a chicken in it. I had a 4 lb bird, summer squash, zucchini, green peppers, onion, tomatoes and fresh pasta from our local farmer's co-op. Along with a little olive oil and some spices, this made for dinner fixings. And plenty of leftovers!
Summer Pasta
1 yellow squash, chopped into bite size pieces
1/2 zucchini, chopped into bite size pieces
1 small onion, chopped
1 green pepper, chopped
1 tomato, chopped
2 tsp chopped garlic
1 tsp olive oil
salt & pepper to taste
1 cup favorite tomato sauce
1 lb pasta
In a large, deep skillet heat olive oil and garlic. Add the zucchini and squash. When they start to soften, add the onion and green pepper. Finally after a few minutes, add the tomatoes and sauce along with salt & pepper to taste. Mix in the cooked pasta of your choice.
If you are to freeze this make sure to under cook the pasta! Place in a zip-top bag with name & date. To reheat defrost overnight in the fridge and microwave until hot. You may need to add a little water since the pasta will absorb any sauce.
Oh and yes, I know my plating skills suck.